Most people won't think twice about serving basic cornbread when is on the table. This dish is excellent! Meanwhile, melt butter in a large saucepan. I used just 2 chicken breasts, and also doubled the sun dried tomato portion. Information is not currently available for this nutrient. I use my own sun-dried tomatoes in organic extra virgin olive oil- I use that oil so it has the flavor and use 2 cups chopped sun-sried tomatoes. Its safe from chicken. Add salt and pepper to taste. I have been looking for a way to use up all these dried tomatoes and this is wonderful! Using slotted spoon, transfer chicken to large bowl. I've made this dish several times but I too think it's better with the onions, fennel, carrots, and sundried tomatoes doubled. Also I used parmesan cheese and it was very delicious. Add the whipping cream and parmesan cheese. I add extra fennell and extra sun-dried tomatoes to give it a little more zest. Percent Daily Values are based on a 2,000 calorie diet. Add chicken and sauté until brown and cooked through, about 6 minutes. It's a hit every time! You could really make alot of variations. Meanwhile, melt butter in a large saucepan. I rehydrated my sundried tomatoes by tossing them in with the pasta! This is not a highly spiced or sauced pasta, but it is very tasty, and relatively low on fat and calories. https://www.yummly.com/recipes/chicken-penne-pasta-sun-dried-tomatoes Add the cream of chicken soup and milk, stirring until smooth. My only recommendation: increase the amount of sun dried tomatoes. Amount is based on available nutrient data. Very very bland and oily. Powered by the Parse.ly Publisher Platform (P3). It could also use a little It still needed something. This recipe was great!!! Toss cooked and drained pasta with chicken sauce. I tried this recipe last night but with a few alterations. I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. My husband raved about it and is already anxious to eat leftovers for lunch tomorrow! If you are adding alfredo sauce, drain the oil and set it aside after you are done cooking the onion and garlic, and use it to dip bread in. I used 98% fat free cream of chicken. Drain. It is already a family favorite. It would be good with a lot of mushrooms, especially porcini or some other strong-flavored mushrooms. I don't think I'll make it again. I only had canned tomato's and used them. Simmer for 6 to 8 minutes. As suggested I doubled the sauce (but used 3/4 cup butter instead of 1 cup when doubled) and added more sundried tomatoes. Your daily values may be higher or lower depending on your calorie needs. https://www.yummly.com/recipes/chicken-sun-dried-tomato-pasta the kids will love it, too. This was a pretty good basic recipe for weeknight cooking. Will make again! First of all, if you use all that oil to brown the chicken, the chicken won't brown properly, it will absorb all the oil and there won't be a sufficient amount to make a sauce for the pasta. It needs a sauce to go with it. Add the whipping cream and parmesan cheese. EXCELLENT- my husband has requested it again!! Using slotted spoon, transfer chicken to large bowl. I have made this dish several times-it's very easy, and the combination of flavors is great! Preparation. 1 (10.75 ounce) can condensed cream of chicken soup, 3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces, ⅓ cup sun-dried tomatoes, rehydrated in water. This is such an easy week-night dish - will be making this one for years! It was a big success with them. definitely must double veggies, Recipe notes: 1. Thank you for a great recipe. Add pasta and Parmesan and toss well. Sun-dried tomato pasta tossed with plenty of garlic, chilli flakes, parsley and good quality olive oil plus plump and juicy chicken breasts deliver a quick and satisfying one pan dinner. Sauté until chicken is almost cooked. This was VERY GOOD!! Heat oil in heavy large skillet over medium-high heat. I used at least 5 gloves of garlic and it probably could have used more! Preparation. 438 calories; protein 21.4g 43% DV; carbohydrates 46.3g 15% DV; fat 18.9g 29% DV; cholesterol 67.6mg 23% DV; sodium 537mg 22% DV. Worked great. It was very good. My family loves this recipe. My husband raved about it and is already anxious to eat leftovers for lunch tomorrow! Drain. We didn't have any Romano cheese at home so I omitted it and it still turned out great! And if you like more garlic don't be afraid to add more. Like others, I increase the amount of all vegetables. The sauce for the pasta for this recipe is more generous than most, creating enough to provide a sauce for the chicken … and it just needs to be tweaked. Continue to simmer until slightly thickened. P.S. We didn't have any Romano cheese at home so I omitted it and it still turned out great! This recipe is promising, We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). You can't go wrong with pasta, garlic, chicken, Romano cheese, and sun dried tomatoes! I also added a Toss the pasta … Excellent dish. The sauce for the pasta for this recipe is more generous than most, creating enough to provide a sauce for the chicken … little dry. My husband, who normally only likes pasta heavy with sauce, enjoys the tomatoes and fennel. Heat oil in heavy large skillet over medium-high heat. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). Good Also I used Basil & Oregano stewed tomatoes instead of sundried tomatoes (because that is what I had on hand!). This dish was very delicious and easy to make! including garlic.. I too had lost this recipe and found it again on Epicurious. 10 oz pasta 1 lb boneless, skinless chicken, sliced in 2 inch pieces 5 garlic cloves , minced 1 teaspoon onion powder 4 oz sun-dried tomatoes 1 teaspoon adobo (red top) 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon paprika 1 cup heavy cream 1/2 cup whole milk 1 cup mozzarella cheese , shredded 1/2 cup of asiago cheese, shredded Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I used fresh grated Parm as well. Stir to combine. I deglazed the pan with white wine after cooking the onion, added pine nuts, used salt and pepper, and added a cup or so of the pasta cooking liquid to make it more "saucy." Chicken Mozzarella Pasta with Sun-Dried Tomatoes – Italian-inspired dinner with the best homemade creamy pasta sauce! I have made this recipe many times - it is one of my husband's favorites - but it does need quite a bit of tweaking! This recipe needs a lot of help. You saved Chicken, Garlic, and Sundried Tomato Pasta to your. It was a little dry overall, so some time I'm going to make it with a tomato/cream sauce. I changed a couple of things - tried to make it a little lower in fat. Serve this tasty pasta … My mom's maiden name is Susan Tollefson. We will definitely make again. Finally, I added just a dash of red pepper flakes to give it that kick it needed. I read through many of the reviews and made several changes, one of which was halving the pasta (I used tri-color rotini), which made the amount of sauce just perfect! This recipe was great!!! Add comma separated list of ingredients to include in recipe. This was very good! I also added sauteed asparagus and it was delicious (gave it a good color too.) Chicken Mozzarella Pasta with Sun-Dried Tomatoes – Italian-inspired dinner with the best homemade creamy pasta sauce! In large pot, bring water to boil and cook pasta until al dente. At the end of cooking the onions and tomatoes I throw in the chicken I have cubed to heat it through. I served my family with slices of lemon and red chili flakes (optional side) and EVERYONE LOVED IT. I'm sad there weren't enough leftovers for both my husband and myself to take for lunch today! Thanks for a great recipe! I Add garlic cloves and cook until garlic browns. In large pot, bring water to boil and cook pasta until al dente. Chicken, Garlic, and Sundried Tomato Pasta, Congrats! Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Mix in grated Romano cheese. We didn't have any Romano cheese at home so I omitted it and it still turned out great! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. chicken broth or pasta water; it was a 3 large boneless chicken breast halves, cut into 1-inch cubes, 1 carrot, peeled, cut into matchstick-size strips, 1/4 cup finely chopped drained oil-packed sun-dried tomatoes. I doubled the sauce. But I must say it was only mediocre I was not impressed at all. My husband raved about it and is already anxious to eat leftovers for lunch tomorrow! Sauce for the pasta like others, i added about 1-2 tsp crushed red pepper to! 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